Sepia: The Cuisine of Martin Benn

Sepia: The Cuisine of Martin Benn

Language: English

Pages: 292

ISBN: 1743363524

Format: PDF / Kindle (mobi) / ePub

A culinary journey through 60 exciting dishes from renowned chef Martin Benn

Based around four degustation menus, this book highlights the technical mastery and sheer beauty of Martin Benn's food, with its deep connections to Japanese cuisine and flavors and its focus on texture and contrast. Text, design, and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour. Recipes include dual measurements.

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KATSUOBOSHI Bonito that is boiled then smoked and mould cured, used in Ichiban dashi. KISHIBORI SOY SAUCE An artisan style premium soy brewed in 100-year-old cedar barrels for one year. KOMBU Japanese kelp from Hokkaido in the northern seas of Japan. Varieties include: Ma Kombu—long thin strip in shape, brown in colour; Rausu Kombu—wide and thin fronds for easy release of flavour; Rishiri Kombu—harvested from islands at the top of Japan, considered superior for dashi making; Hidaka

by the glass programme is a good example of this diversity, offering much more than the usual suspects and at a rapidly changing pace. There is a marked predominance of aromatic whites and medium-bodied reds—a selection driven by a menu built around predominantly seafood, prepared with a combination of Japanese and modern European techniques. I look for wines with the structure to enhance these unique dishes—wines balanced between fruit, acidity, extract and alcohol so that they never overwhelm

simmer. Cook for 20–30 minutes until the beets are tender, then remove from the heat. Leave to cool slightly. Once the beets are cool enough to handle, strain through a chinois, reserving the cooking juices. Peel the beets and keep the roots intact. Place the beets in a container and refrigerate until required. Measure 200 ml (7 fl oz) of the cooking liquor into a heavy-based saucepan over high heat. Add the rice wine vinegar and sugar and reduce the liquid by half. Add the butter and whisk to

Malbec SERVES 8 MISO-MARINATED WAGYU RUMP CAPS 250 g (9 oz) hatcho miso 125 g (4½ oz) saikyo miso 75 g (22/3 oz) mirin 150 g (5½ oz) ichiban dashi 800 g (1 lb 12 oz) trimmed wagyu beef rump, sinew removed Mix the misos, mirin and ichiban dashi together in a bowl until smooth. Place the rump in a large vacuum bag and coat with the miso marinade. Seal in a chamber vacuum sealer on full to remove any air. Massage the miso so that the meat is completely covered and then refrigerate for 7–10

unsalted butter, diced 4 g (1/10 oz) fine sea salt 3 g (1/10 oz) bicarbonate of soda (baking soda) Place 2 silicone baking mats on a clean cold surface, such as a marble slab. Place the sesame seeds in a frying pan and toast until lightly golden. Heat the sugar, glucose and 75 g (22/3 oz) of water in a medium heavy-based saucepan to 130°C (250°F). Quickly add the sesame seeds and continue to heat to 150°C (300°F). Remove from the heat and whisk in the butter and salt until combined. Whisk

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